50 g (1 3/4 oz) fresh yeast or corresponding quantity instant dried yeast
200 g (7 oz) butter
500 ml (18 fl oz) milk
1/2 - 1 g saffron
85-140 g (3-4 1/2 oz) sugar
1/2 tsp salt
about 780 g (1 3/4 lb) plain white flour
60 g (good 2 oz) raisins
To glaze
1 egg
Crumble the yeast in a mixing bowl. Melt the butter in a saucepan. Pour in the milk and warm
until tepid, about 37 degrees C (98 degrees F). Pour the liquid over the yeast and stir to
dissolve. Add saffron, sugar, salt and most of the flour. Knead until smooth and pliable,
but not too firm.
Cover and leave to rise for 30-40 min.
Turn out on to a floured work surface and knead until elastic.
Form into finger thick sausages. Cut into pieces and shape each piece into the letter S. Place
the buns on buttered or baking paper-lined baking sheets.
Press on a few raisins as a decoration. Cover and leave to prove until they look light and puffy,
about 30 min.
Brush with beaten egg.
Bake in a 225-250 degrees Celsius (435-480 degrees F) oven for 8-10 min.
Place on a wire rack and cover with a cloth. Leave to cool.
